Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer)
Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer)
Date
2014
Authors
Alok Jha
Patel, A.A.
Gopal, T.K.S.
Ravishankar, C.N.
Journal Title
Journal ISSN
Volume Title
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Abstract
Kheer, a traditional milk product of South East
Asia, containing cooked rice grains in a creamy sweetened
concentrated milk, has no large-scale production due to its
poor shelf life. Shelf-life was improved by development of a
process based on in-pouch thermal processing employing a
rotary retort. Product development included optimization of
rice-to-milk solids ratio (0.18–0.52) and total milk solids
levels (16–26 %) to simulate the conventional product in
taste, appearance and textural attributes. Various Fo values
(12.4–14.8) were examined with regard to product quality.
While the TBA value tended to increase (0.073–0.081) the
reflectance value (35.3–43.4) declined with increasing Fo.
The pH of the product (6.04–6.10) showed a slight tendency
to increase with Fo. Sensorily, the product was found to be
acceptable for a period of 150 days at 37 °C.
Description
Keywords
In-pouch processed kheer, Rotary retort, TBAvalue, Fo value, Rice-to-milk solids ratio
Citation
J. Food Sci. Technol. 51(10) : 2560-2567